Sous Vide Brussels Sprout Confit

Directions

1. 1
   Preheat your water bath to 85°C / 185°F.
2. 2
   Toss all ingredients together in a large bowl to combine.
3. 3
   Transfer ingredients to a 1-gallon vacuum bag and seal. *If you aren't using a vacuum sealer, melt the butter before adding to the other ingredients. With the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the vegetables. Using the side of the water container, carefully seal the bag.
4. 4
   Cook for 1 hour.
5. 5
   Remove the bag from the bath and chill quickly by plunging it into a bowl of ice water. Store refrigerated until 2 hours before serving. This can be made up to 5 days ahead.